Ratatouille
My RATATOUILLE
The famous recipe is an explosive cocktail of vitamins. It will invade your five senses and even your brain with a subtle concert of parfums when all the individual vegetables exult their own perfumes to the entire symphony. You are the artistic leader of the orchestra :)
Serve 6
Ingredients
1kg tomatoes
2 medium size onions, finely chopped
1 red capsicum, sliced in length
1 green capsicum, sliced in length
4 cloves garlic, peeled and finely chopped
3 medium (or 2 big) zucchinis washed and chopped in rings
2 small aubergines washed and chopped in half rings
1 bouquet garni
300ml Olive oil
3 dessertspoons of tomato past
Salt and Pepper
Cayenne Pepper
Method
Ratatouille can be eaten hot or cold, alone or with rice or pasta. You can also buddy it up with pork or fish.
Some cooks cut the vegetables in small parts, I prefer bigger cuts because it explodes in your mouth with a big splash of savour… love it !
This recipe needs at least 1.30h to 2h preparation and cooking time but
there is a quickest way of cooking the ratatouille; you just need to follow a certain order :
Cook the minced onions first and alone, when translucid, add the minced capsicums, let it cook 5 minutes (medium heat) then add to the mixture the sliced zucchinis and eggplants, let it cook 5 /10 minutes (medium heat) then add the tomatoes, garlic, bouquet garni, tomato paste, salt and pepper, Cayenne pepper, mix well, cover the pan and let it simmer over a low heat for about 1hour or more (until all the vegetables are soft)
Et voila!
The famous recipe is an explosive cocktail of vitamins. It will invade your five senses and even your brain with a subtle concert of parfums when all the individual vegetables exult their own perfumes to the entire symphony. You are the artistic leader of the orchestra :)
Serve 6
Ingredients
1kg tomatoes
2 medium size onions, finely chopped
1 red capsicum, sliced in length
1 green capsicum, sliced in length
4 cloves garlic, peeled and finely chopped
3 medium (or 2 big) zucchinis washed and chopped in rings
2 small aubergines washed and chopped in half rings
1 bouquet garni
300ml Olive oil
3 dessertspoons of tomato past
Salt and Pepper
Cayenne Pepper
Method
- In a saucepan combine 50ml olive oil and the onions.
- Cover and cook until translucent (not brown)
- Set aside.
- Add the minced capsicums and 50ml of olive oil in the same saucepan.
- Pinch of salt.
- Cook over a low heat for 10/15minutes, if they are a bit soft and browned, too good J.
- Set aside.
- Pour 3 or 4 soupspoons of olive oil in the same frying pan and add the chopped zucchinis.
- Do not add salt.
- Once they are a bit browned and soft, remove them from the heat and set them aside.
- In this, now empty frying pan, add and heat 100ml olive oil (medium heat) and add the chopped aubergines.
- Once they are browned and a little bit soft (10/15minutes), remove them from the heat and set them aside.
- Quarter tomatoes and in the same saucepan and let them (low heat) become tender.
- In a big pot (big enough to contain all the ingredients) combine all the cooked vegetables, pour in the tomato past and add the bouquet garni, the garlic, a pinch of salt and pepper, quite often I add a pinch of cayenne pepper.
- Cover the pan and let it simmer over a low heat for about 30/40 minutes, by which time all the vegetables should be cooked.
Ratatouille can be eaten hot or cold, alone or with rice or pasta. You can also buddy it up with pork or fish.
Some cooks cut the vegetables in small parts, I prefer bigger cuts because it explodes in your mouth with a big splash of savour… love it !
This recipe needs at least 1.30h to 2h preparation and cooking time but
there is a quickest way of cooking the ratatouille; you just need to follow a certain order :
Cook the minced onions first and alone, when translucid, add the minced capsicums, let it cook 5 minutes (medium heat) then add to the mixture the sliced zucchinis and eggplants, let it cook 5 /10 minutes (medium heat) then add the tomatoes, garlic, bouquet garni, tomato paste, salt and pepper, Cayenne pepper, mix well, cover the pan and let it simmer over a low heat for about 1hour or more (until all the vegetables are soft)
Et voila!